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Jeanne Caròla Francesconi: La Cucina Napoletana

In Campania, reference by Frank34 Comments

As I’ve written many times, Jeanne Caròla Francesconi (b. 1903, d. 1995) is …

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Impepata di cozze (Peppered Mussels)

In antipasti, Campania, secondi piatti by Frank20 Comments

Here’s a recipe that’s so simple you could call it a non-recipe: impepata di …

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Cacio e pepe, a Roman classic

In Lazio, pasta, primi piatti by Frank44 Comments

When you’re in a real hurry or just too tired to cook …

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Strudel di mele (Apple Strudel)

In Alto Adige, dessert, Friuli-Venezia Giulia, Veneto by Frank28 Comments

I first learned to make Strudel when I was living in Vienna, …

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Insalata di arance e finocchi (Orange and Fennel Salad)

In antipasti, contorno, Fall, Sicilia, Winter by Frank24 Comments

It might be the season, but coming right on the heels of …

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Salsicce all’uva (Sausages and Grapes)

In Fall, secondi piatti, Toscana, Umbria by Frank23 Comments

The use of fruits in savory dishes was once common place in …

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Peas and Eggs (Piselli cacio e uova)

In Campania, contorno, Italian-American, piatti unici, primi piatti, secondi piatti, Soups by Frank24 Comments

Columbus Day is right around the corner, and as regular readers know, …

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Fritto misto di mare

In Campania, secondi piatti by Frank15 Comments

There’s a saying in Italian: fritte son bone anche le scarpe, meaning …

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Spaghetti alla colatura di alici

In Campania, pasta, primi piatti by Frank16 Comments

If you’ve ever had occasion to read the 4th century Roman cookbook De …

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Caponata napoletana

In antipasti, Campania, summer by Frank31 Comments

Italian cookery can be confusing. As we’ve talked about before, it’s highly …

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Homemade Limoncello

In beverage, Campania, summer by Frank28 Comments

Everyone likes limoncello. For me, just a sip brings back memories of summer and …

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Tomato Tonnato

In antipasti, secondi piatti, summer by Frank42 Comments

Vitello tonnato (Tunnied Veal) is one of my favorite summer dishes, but …

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Grigliata mista di carne (Mixed Grilled Meats)

In secondi piatti, summer by Frank29 Comments

Italians love to grill just like other folks, but the Italian approach …

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Cotolette di melanzane (Eggplant Cutlets)

In antipasti, contorno, secondi piatti, summer by Frank14 Comments

We all know that breaded cutlets and chops, whether veal, pork, lamb …

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Cannelloni ricotta e spinaci (Spinach and Ricotta Cannelloni)

In pasta, primi piatti by Frank20 Comments

Incredible as it may seem, after nearly six years of blogging on …

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Supplì (Roman Rice Croquettes)

In antipasti, Lazio by Frank28 Comments

Supplì —deep fried rice croquettes—are a classic Roman antipasto. Along with olive ascolane …

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Panna cotta

In dessert, Piemonte by Frank19 Comments

It may come as a surprise that this famous, elegant dessert from the …

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Carciofi coi piselli (Braised Artichokes and Peas)

In contorno, Lazio, Spring by Frank12 Comments

Two iconic spring vegetables, artichokes and peas, are braised together with an onion …

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Carbonade valdostana

In Fall, piatti unici, secondi piatti, Val d'Aosta, Winter by Frank8 Comments

Val d’Aosta is a tiny region nestled among the Italian Alps in …

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Pasta e patate (Pasta and Potatoes)

In Campania, pasta, primi piatti by Frank17 Comments

To many people the idea of pairing pasta and potatoes comes as …

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Taralli pugliesi

In antipasti, Puglia, snack by Frank31 Comments

It is said that the three pillars of Puglia’s agriculture are wheat, wine …

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Fichi al cioccolato (Chocolate Covered Figs)

In Calabria, dessert, Sicilia, snack by Frank17 Comments

Here’s a sweet that’s so simple you could almost describe it as …

Welcome to Yummly!

In news, reference by Frank4 Comments

Dear readers, Just a quick note to let you know that, with …

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Patate al forno (Italian Oven Roasted Potatoes)

In contorno by Frank32 Comments

It’s often the most obvious things that we overlook. And so I …

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Garofolato (Roman Pot Roast)

In Lazio, secondi piatti by Frank13 Comments

Northern Italians may have their brasato, and Tuscans their stracotto, but Romans have …